Jul 13 2026

Palak Chicken Recipe

Time40m
Serves4

Chicken tempered with Cumin folded into our Spinach Curry sauce

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare the Ingredients

    Wash and chop the spinach. Cube the chicken and set aside. Finely chop the onion, and puree the tomato. Mince the garlic and ginger.

Cooking

  1. 2

    Temper the Cumin

    In a large pan or skillet, heat the cooking oil over medium heat. Once hot, add the cumin seeds and allow them to sizzle for about 30 seconds until fragrant.

  2. 3

    Sauté Onion and Aromatics

    Add the finely chopped onion to the pan and sauté until golden brown, about 5-7 minutes. Then, add the minced garlic and ginger, stirring for an additional 1-2 minutes until aromatic.

  3. 4

    Add Chicken

    Increase the heat to medium-high and add the cubed chicken to the pan. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.

  4. 5

    Spice it Up

    Sprinkle in the turmeric powder, red chili powder, and salt. Stir well to coat the chicken with the spices, cooking for another 2-3 minutes.

  5. 6

    Add Tomato Puree

    Pour in the tomato puree and mix well. Allow it to simmer for about 5 minutes until the mixture thickens slightly.

  6. 7

    Add Spinach

    Reduce the heat to medium-low and add the chopped spinach to the pan. Stir well until the spinach wilts and incorporates into the sauce, about 3-4 minutes.

  7. 8

    Finish with Water and Garam Masala

    Pour in the water and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and stir in the garam masala. Let it simmer for another 5-10 minutes until the chicken is cooked through and tender.

Serving

  1. 9

    Serve the Dish

    Remove from heat and serve hot with rice or naan. Garnish with additional cumin seeds if desired.

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